Antipasto Salad - cooking recipe

Ingredients

iceberg lettuce
salami, cut into slivers
Mozzarella cheese, diced
marinated artichoke hearts, chilled and drained
Italian pickled peppers, diced (mild pepperoncini), chilled and drained
celery hearts and tops, chopped
pimentos, drained and cut into slivers
ripe olives, chilled and drained
fresh parsley, minced
Parmesan or Romano cheese, freshly grated
salt and coarsely ground black pepper
1 part good wine vinegar
3 parts Italian olive oil

Preparation

Tear lettuce into bite-size pieces and arrange as a bed in a large chilled salad bowl or on a platter.
Arrange separate ingredients in wedge-shaped sections on top of lettuce; bring to the table to show off the colorful arrangement.
Add salt, pepper and vinegar and toss lightly.
Add oil and toss again.